Tomme du Berger (Provence, France)

Served with porcini honeycomb

They say: "Two brothers came up with this mixed-milk cheese recipe: one had a goat dairy in Provence and the other had sheep in Corsica. It is now produced in Sardinia, shipped to Corsica and matured in Provence. "Berger" is French for shepherd. During the fall and winter, the cheesemakers use much more sheep's milk than goat's milk."

Cmoore says: A beefy, pungent tomme with a pleasant saline character and a sharp, funky finish. The porcini honeycomb balances out the moderately biting piquancy with an earthy sweetness. Excellent with riesling or similarly sweet/malty beverages.

Suggested Pairings: Riesling, Belgian wheat beer, Abbaye-style ale